Classic Maple Pecan Bars

If you ask me, maple pecan bars are pure comfort food magic.

These sweet treats combine the rich flavor of maple syrup with crunchy pecans in every bite. A buttery shortbread crust holds everything together while the gooey maple filling creates that perfect chewy texture.

They’re baked in a simple 9×13 pan and cut into squares once they cool. The maple syrup gives them that cozy fall flavor, while toasted pecans add just the right amount of crunch.

They’re a crowd-pleasing dessert that’s perfect for potlucks, bake sales, or when you want something sweet without too much fuss.

What Kind of Pecans Should I Use?

For these maple pecan bars, you’ll want to use fresh, high-quality pecans since they’re really the star of the show here. You can buy them already chopped, but I actually prefer to chop whole pecan halves myself – this way you get more control over the size and they tend to be fresher. Look for pecans that smell nutty and sweet, not rancid or stale, which can happen if they’ve been sitting around too long. If you’re buying in bulk or want to store them for later, keep your pecans in the freezer to maintain their freshness and prevent them from going bad.

Options for Substitutions

These maple pecan bars are pretty forgiving when it comes to swaps, so here’s what you can try:

• Pure maple syrup: This is really the star of the show, so I’d stick with real maple syrup if possible. In a pinch, you could use honey or corn syrup, but you’ll lose that signature maple flavor that makes these bars special.
• Pecans: Walnuts are your best substitute here – they have a similar texture and richness. You could also try chopped almonds or hazelnuts, though the flavor will be different.
• Heavy cream: Half-and-half works fine, or you can use whole milk mixed with 2 tablespoons of melted butter. Just know the filling might be slightly less rich.
• Light brown sugar: Dark brown sugar adds more molasses flavor, which actually pairs nicely with maple. You can also use regular white sugar plus 1 tablespoon of molasses per cup.
• All-purpose flour: For a slightly nuttier crust, you can replace up to 1/4 cup of the flour with almond flour or whole wheat flour.
• Unsalted butter: Salted butter works too – just reduce the added salt in the crust to a pinch. The butter should stay cold for the crust to get that nice crumbly texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making maple pecan bars is overbaking the crust, which can turn it hard and difficult to cut through – bake it just until the edges are lightly golden, about 12-15 minutes. Another common error is not letting the filling mixture cool slightly before pouring it over the crust, as hot filling can make the bottom layer soggy instead of crisp. Make sure to chop your pecans into uniform, coarse pieces rather than fine bits, since smaller pieces can burn easily and larger chunks distribute more evenly throughout the bars. The trickiest part is knowing when the filling is done – it should be bubbling around the edges and set in the center, but still have a slight jiggle when you gently shake the pan. For clean cuts, let the bars cool completely before slicing, and use a sharp knife wiped clean between cuts to get those perfect squares.

What to Serve With Maple Pecan Bars?

These rich, sweet bars are perfect on their own, but they really shine when paired with a hot cup of coffee or black tea to balance out all that maple goodness. I love serving them alongside vanilla ice cream for an extra indulgent dessert, especially when the bars are still slightly warm from the oven. They also make a great addition to any dessert spread – try cutting them into smaller squares and serving them with other fall treats like apple crisp or pumpkin cookies. For a cozy afternoon snack, pair them with a glass of cold milk or even a warm mug of spiced cider.

Storage Instructions

Keep Fresh: These maple pecan bars stay delicious when stored in an airtight container at room temperature for up to a week. I like to cut them into squares and layer them with parchment paper to prevent sticking. They actually taste even better after a day or two when all the flavors have had time to meld together.

Refrigerate: If your kitchen is really warm or you want them to last longer, pop them in the fridge for up to 2 weeks. The bars will be a bit firmer when cold, but they soften up nicely at room temperature. I sometimes prefer them chilled because the maple layer gets nice and chewy.

Freeze: These bars freeze wonderfully for up to 3 months! Wrap individual pieces in plastic wrap or store them in a freezer-safe container with parchment between layers. They thaw quickly at room temperature in about 30 minutes, making them perfect for unexpected guests or when you need a sweet treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3400-3700
• Protein: 30-36 g
• Fat: 250-270 g
• Carbohydrates: 320-350 g

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces

For the filling:

• 6 tbsp unsalted butter
• 1/3 cup pure maple syrup
• 2/3 cup packed light brown sugar
• 1/3 cup heavy cream
• 2 cups roughly chopped pecans

Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C).

Line an 8×8-inch square baking pan with parchment paper, letting a bit of overhang for easy lifting later.

Spray the parchment and the sides of the pan with nonstick cooking spray to help prevent sticking.

Set the pan aside while you prepare the crust.

Step 2: Make the Crust

• 1 1/4 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces

In a medium bowl, whisk together the all-purpose flour, 1/3 cup packed light brown sugar, and salt.

Add 1/2 cup cold unsalted butter, cut into 1/2-inch pieces.

Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture resembles small, coarse crumbs.

Press this crumb mixture evenly into the bottom of your prepared pan.

I like to use the back of a measuring cup to ensure a smooth, even layer, but your hands work well too.

Bake in the preheated oven for 14-17 minutes, until the edges are golden and the top feels firm when touched lightly.

Remove from oven and set aside, keeping oven at 350°F.

Step 3: Prepare the Maple Pecan Filling

• 6 tbsp unsalted butter
• 2/3 cup packed light brown sugar
• 1/3 cup pure maple syrup
• 1/3 cup heavy cream
• 2 cups roughly chopped pecans

In a medium saucepan over medium heat, combine 6 tablespoons unsalted butter, 2/3 cup packed light brown sugar, and 1/3 cup pure maple syrup.

Stir regularly until the butter is melted and the brown sugar dissolves.

Bring the mixture to a boil and let it boil for 1 minute to thicken slightly.

Remove the pan from the heat.

Immediately stir in the heavy cream, mixing well to combine.

Finally, fold in the roughly chopped pecans until evenly distributed.

Step 4: Assemble and Bake the Bars

• maple pecan filling from Step 3
• baked crust from Step 2

Pour the hot maple pecan mixture from Step 3 over the par-baked crust from Step 2.

Use an offset spatula or the back of a spoon to spread the filling into an even layer.

Return the pan to the oven and bake at 350°F for 25 to 30 minutes.

The filling will bubble rapidly across the entire surface; the bars are done when the bubbles are tiny and the center feels set when you gently shake the pan.

I like to let the bars cool fully in the pan—at least 1 1/2 hours—to make slicing easier and to get super clean edges.

Step 5: Cool, Slice, and Serve

Allow the bars to cool in the pan for about 1 1/2 hours.

Once cool, use the parchment paper overhang to lift the entire slab out onto a cutting board.

Peel away the parchment and cut into 16 squares (or 25 smaller ones, if you prefer bite-sized treats) using a large, sharp knife.

Serve and enjoy!

Classic Maple Pecan Bars

Delicious Classic Maple Pecan Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the crust:

• 1 1/4 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold, cut into 1/2-inch pieces

For the filling:

• 6 tbsp unsalted butter
• 1/3 cup pure maple syrup
• 2/3 cup packed light brown sugar
• 1/3 cup heavy cream
• 2 cups roughly chopped pecans

Instructions

 

• Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, letting a bit of overhang for easy lifting later. Spray the parchment and the sides of the pan with nonstick cooking spray to help prevent sticking. Set the pan aside while you prepare the crust.
• In a medium bowl, whisk together the all-purpose flour, 1/3 cup packed light brown sugar, and salt. Add 1/2 cup cold unsalted butter, cut into 1/2-inch pieces. Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture resembles small, coarse crumbs. Press this crumb mixture evenly into the bottom of your prepared pan. I like to use the back of a measuring cup to ensure a smooth, even layer, but your hands work well too. Bake in the preheated oven for 14-17 minutes, until the edges are golden and the top feels firm when touched lightly. Remove from oven and set aside, keeping oven at 350°F.
• In a medium saucepan over medium heat, combine 6 tablespoons unsalted butter, 2/3 cup packed light brown sugar, and 1/3 cup pure maple syrup. Stir regularly until the butter is melted and the brown sugar dissolves. Bring the mixture to a boil and let it boil for 1 minute to thicken slightly. Remove the pan from the heat. Immediately stir in the heavy cream, mixing well to combine. Finally, fold in the roughly chopped pecans until evenly distributed.
• Pour the hot maple pecan mixture from Step 3 over the par-baked crust from Step 2. Use an offset spatula or the back of a spoon to spread the filling into an even layer. Return the pan to the oven and bake at 350°F for 25 to 30 minutes. The filling will bubble rapidly across the entire surface; the bars are done when the bubbles are tiny and the center feels set when you gently shake the pan. I like to let the bars cool fully in the pan—at least 1 1/2 hours—to make slicing easier and to get super clean edges.
• Allow the bars to cool in the pan for about 1 1/2 hours. Once cool, use the parchment paper overhang to lift the entire slab out onto a cutting board. Peel away the parchment and cut into 16 squares (or 25 smaller ones, if you prefer bite-sized treats) using a large, sharp knife. Serve and enjoy!